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teff gingerbread

teff_gingerbread

I’ve been wanting to try this recipe for a while. It is inspired by a recipe in the The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jaqueline Mallorca. As it baked in the oven, the aroma permeated the house. Next thing I know, my children came running downstairs shouting, “mommy, something smells really good!” and we sat and chatted about what I had made. Then, they unanimously decided (after their third serving) that it was REALLY good. And begged unsuccessfully for more. Despite the fact that this is called gingerbread – it is not made in a loaf pan. Rather, Ms. Mallorca recommends using a pan not unlike something you would use for brownies or pan cookies. I used an 8×8 piece of stoneware.  Side note: Since I am nursing my daughter, I don’t have the liberty of spicy gingerbread  – it upsets her little tummy. If you prefer a bit more spice you can up the ginger by another 1/2 to full teaspoon. Feel free to adjust the remaining spices to your liking.

Preheat oven to 350 degrees.  Line your pan with unbleached parchment paper.

In a prep bowl, combine then set aside
3/4 cup teff flour
1/3 cup brown rice flour
1/4 cup arrowroot starch (or corn starch)
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp cloves
1/2 tsp cinnamon
1  1/2 tsp ground ginger

In the bowl of a stand mixer, beat until light and fluffy
1/2 cup unsweetened applesauce
1/2 cup oil (grapeseed, coconut or other)
1/4 cup coconut sugar

then add and beat until combined
1 egg

then add and beat until smooth – about 30 seconds
1/2 cup unsulphured molasses (NOT blackstrap) and
1/2 cup hot filtered water

pour dry ingredients slowly into wet ingredients just until combined, paying attention not to over mix . Bake 30 minutes. Makes 10-12 squares.

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12 responses to “teff gingerbread”

  1. Amy @ Simply Sugar & Gluten-Free said:

    I have been using teff quite often and just love it. It’s got such a great flavor and I can imagine that it would make a fabulous gingerbread. We really like our gingerbread (and everything) spicy so I would increase the spice. As a reader, I appreciate the info because it helps avoid the first test run not coming out correctly.

  2. Stephanie said:

    Hi amy
    We love teff too – especially the oatmeal (hot cereal) ! I am nursing my daughter and she is quite sensitive to foods so I was forced to go “light” on the spices – but let me know what spice combo you ended up using (for down the road a bit) as this bread will no doubt be a fall/winter/holiday staple in our house for years to come.

  3. cinnamonquill said:

    This looks delicious; I am definitely in the market to make a teff gingerbread for the holiday season!

  4. Kim Christensen said:

    THese look great – I love using teff flour for cake-like bars and brownies. I’ll have to try these out, thanks for sharing!

  5. Rosemary said:

    Looks yummy…you are a genius and I will definitely try it for a diabetes snack option!

  6. glutenfreeforgood said:

    Wow, these little gems look wonderful, Stephanie. I’m a huge fan of teff and use if in many different ways. This is a great idea and I love the addition of ginger (another one of my favorites)! Cardamom is a good spice to add to teff dishes as well.

    Thanks and have a good weekend!
    Melissa

  7. Stephanie said:

    Melissa,
    I’ve never tried cardamom with Teff – but that sounds wonderful. I love the warmth of that spice !
    Teff is very versatile. I just ordered some ivory teff and I am going to give making pita bread a shot. Can’t wait.

  8. Chef Rachel Albert-Matesz said:

    Looks and sounds delicious. I haven’t baked much w/teff flour although I’ve used a lot of gluten free flour blends. I will add this to my list of recipes to test and blog about. My cooking students are always curious about new recipes and ways to use some of the alternative gluten free flours.

    Sincerely,
    Chef Rachel, The Healthy Cooking Coach

  9. Stephanie said:

    Rachel,

    It is a little daunting at first, isn’t it? I was very apprehensive to start exploring the world of alternative flours. But, now I use them almost daily in attempt to vary our diet as much as possible (and also to infuse as many nutrients (and fiber) as we can).

    I’d love to know what you think when you give them a try.
    Stephanie

  10. Stephanie said:

    thanks mom – you’re too kind! I think Dad would really like these…

  11. Stephanie said:

    Thanks, Kim.

    We love teff too – it’s so versatile. Sort of magical how it really transforms the taste of gluten free bars or brownies. Let me know if you try them – I’d love to know what you think!

  12. Old Fashioned Gluten Free Gingerbread Recipe : Simply Sugar & Gluten-Free said:

    [...] months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature.  I pulled it up, made a few changes, and into the oven it [...]

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